How to Make Quiche Lorraine, the Star of Any Brunch


Presumably you're here for the quiche Lorraine recipe, but we know why you're really here—it's the ! And that's fine by us, because this flaky, savory dish is all about the smoky, salty, crispy bits of bacon. Some weekends call for crowd-pleasing or classic , but this fast-fix quiche is full of smart shortcuts, making it easy to prepare and serve in the morning. It can on the breakfast table in about an hour!

Why is it called quiche Lorraine?

Quiche Lorraine wasn't named after a famous historical Princess Lorraine or a modern actress like Lorraine Bracco. Actually, quiche Lorraine is named after the region of Germany where it was created, but we have the French to thank for making it so popular.


What's in quiche Lorraine?

What makes a quiche a quiche Lorraine comes down to one thing—bacon! Any is perfect for this recipe. Center-cut, thick-cut, applewood-smoked—whatever you like, it will be right at home in in this recipe. Besides the bacon, this recipe for quiche Lorraine includes sautéed onions for extra depth, half-and-half for a rich, custardy texture, and shredded Swiss and parmesan cheeses for layers of savory flavor.

What other ingredients can you add to a quiche?

Bacon, Swiss cheese, and onions are all essential ingredients to quiche Lorraine, but you can add just about anything to a quiche.


Switch it up with a greens-packed , a , or take Ree Drummond's hearty bacon and cheddar . Cooked breakfast sausage and diced bell peppers are also right at home in your favorite quiche recipe.

What makes ours the best quiche Lorraine recipe?

Besides being especially delicious, this recipe for quiche Lorraine is top-notch because it uses smart shortcuts to make your life easier. Refrigerated pie dough bakes up into a flaky, picture-perfect crust, but you can also use a frozen, pre-formed crust. And there's no need to haul out your —a bag of shredded cheese works just fine here.

Should you pre-bake the crust for quiche?


You can par-bake or if you'd like, but this recipe uses a genius trick to avoid that extra step. The quiche is baked on a preheated baking sheet which acts as a pizza stone to produce a crispy, browned bottom crust.

Is quiche Lorraine better eaten hot or cold?

Quiche Lorraine is delicious warm from the oven, but it's also tasty served at room temperature. It's the perfect make-ahead brunch recipe because it can be made the day before and stored in the refrigerator. The next morning, just pull it out of the fridge early so it has a chance to come to room temperature before it's served. 

What can you serve with quiche Lorraine?


For a fancy brunch, pair it with a and ! And you can't go wrong with quiche Lorraine as the main course for a "breakfast for dinner" night. Round out the meal with a cheesy , yummy fruit salad, and extra bacon, of course.


refrigerated pie crust (from a 14-oz. box)


slices thick-cut bacon


medium yellow onion, sliced 

1 tsp.

chopped thyme leaves

1 tsp.

salt, divided


large eggs

1 1/4 c.


2 tbsp.

chopped fresh chives, plus more for serving

1 tbsp.

all-purpose flour

1/4 tsp.

ground black pepper

1 c.

shredded Swiss cheese, divided

1/4 c.

finely shredded parmesan cheese



1 Preheat the oven to 375°F with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Chill in the refrigerator while preparing the filling.  Step  2 Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate and set aside.  Step  3 Reserve 1 tablespoon of the bacon drippings in the skillet and heat over medium-low heat. Add the onion, thyme, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the onions are soft and golden, 12 to 15 minutes.


Remove from the heat and let cool for 10 minutes.  Step  4  In a large bowl, whisk together the eggs, half-and-half, chives, flour, pepper, and remaining 1/2 teaspoon salt. Crumble the bacon into about 3/4-inch pieces and reserve 1/4 cup for topping.  Step  5 Sprinkle the onion, remaining bacon, 3/4 cup of Swiss cheese, and parmesan cheese in the bottom of the chilled pie crust. Pour in the egg mixture.  Step  6 Place the quiche on the pre-heated baking sheet and bake for 15 minutes. Sprinkle the remaining 1/4 cup Swiss cheese and remaining 1/4 cup reserved bacon over top. Continue to bake until puffed in the center, just set, and starting to brown, 15 to 20 minutes more. Transfer the quiche to a wire rack to cool for at least 30 minutes before serving. Top with more fresh chives, if you like. 


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